{"id":40010,"date":"2024-11-07T13:15:46","date_gmt":"2024-11-07T07:45:46","guid":{"rendered":"https:\/\/maindish.in\/?post_type=recipe&p=40010"},"modified":"2026-03-09T15:57:16","modified_gmt":"2026-03-09T10:27:16","slug":"japanese-samosa","status":"publish","type":"recipe","link":"https:\/\/maindish.in\/ja\/recipe\/japanese-samosa\/","title":{"rendered":"\u548c\u98a8\u30b5\u30e2\u30b5"},"content":{"rendered":"
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\n\t\t\t\t\t\"Japanese\n\t\t\t\t\t
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\n\t \n\t \t\n \t \t \n \t \t \n \t \t \n \t \t \n \t \t \n \t \t \n \t \t <\/g>\n \t \t<\/SVG>\n\t Print<\/span>\n\t <\/a>\n\t <\/div>\n\t\t <\/figcaption>\n\t\t\t\t<\/figure>\n\t\t\t<\/div>\n\t\t\t
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Japanese Samosa<\/h2>
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  • <\/svg><\/span><\/svg><\/span><\/svg><\/span><\/svg><\/span><\/span><\/li><\/ul>0.0<\/span> from 0<\/span> votes<\/span>\n\t\t\t\t<\/em>\n\t\t\t<\/div><\/div>Course: Snacks<\/mark><\/span>Cuisine: Japanese<\/mark><\/span>Difficulty: Medium<\/mark><\/span><\/div>
    <\/span>Servings<\/span>

    2-3<\/p>servings<\/span><\/div>

    <\/span>Prep time<\/span>

    20<\/p>minutes<\/span><\/div>

    <\/span>Cooking time<\/span>

    30<\/p>minutes<\/span><\/div><\/div><\/div>

    Ingredients<\/h3>
    • <\/span>

      Edamame 100g<\/span><\/p><\/li>

    • <\/span>

      Dried hijiki 25g<\/span><\/p><\/li>

    • <\/span>

      Gyoza skin 20 pieces\u00a0<\/span><\/p><\/li>

    • <\/span>

      Soy sauce 2 tsp<\/span><\/p><\/li>

    • <\/span>

      Masala (as you like)<\/span><\/p><\/li>

    • <\/span>

      Sun drop oil\u00a0<\/span><\/p><\/li><\/ul><\/div>

      Directions<\/h3>
      • Thaw the Edamame and mash it with a masher or blender.\u00a0
        Soak the hijiki in water.\u00a0<\/li>
      • Crushed Edamame with hijiki, add soy sauce and spices, and mix well.\u00a0\"\"<\/li>
      • Place the two ingredients in the center of the gyoza sheet and cover the edges with water.\u00a0<\/li>
      • Align to form a triangular pyramid.\u00a0\"\"<\/li>
      • Heat the oil to about 180\u00b0 and gently add step 3.\u00a0<\/li>
      • Fry until golden brown, occasionally pouring oil over the top.\u00a0
        Turn it over halfway through.\u00a0\"\"<\/li>
      • Drain the oil and place on a plate. as chutney\u00a0
        It’s also delicious with mayonnaise or ketchup.\u00a0<\/li><\/ul><\/div>